👨‍🍳 Instructions

1. 1

   Place the cleaned hen in a large stockpot. Cover with enough cold water to fully submerge the bird. Add salt and black peppercorns. Bring to a rolling boil over high heat.

   ⏱️ 10 minutes
2. 2

   Once boiling, reduce the heat to low, cover the pot, and simmer gently. Skim off any foam or impurities that rise to the surface during the first 30 minutes. Continue to simmer until the hen is extremely tender and the meat easily pulls away from the bone, about 2 to 2.5 hours.

   ⏱️ 2 - 2.5 hours
3. 3

   Carefully remove the hen from the pot and set aside to cool slightly. Once cool enough to handle, shred or dice the meat, discarding the bones and skin. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.

   ⏱️ 15 minutes
4. 4

   Add the peeled and chunked potatoes to the strained broth. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 20-25 minutes.

   ⏱️ 20-25 minutes
5. 5

   While the potatoes cook, gently warm the milk in a separate small saucepan. Do not boil. In another small bowl, whisk the grated cheese with a ladleful of the hot broth until smooth and creamy.

   ⏱️ 5 minutes
6. 6

   Once the potatoes are tender, stir the warmed milk into the broth. Then, stir in the cheese mixture until fully incorporated and the soup is smooth and creamy. Add the shredded hen meat back into the soup.

   ⏱️ 5 minutes
7. 7

   Gently heat the soup through, but do not allow it to boil after adding the milk and cheese, as this can cause it to curdle. Taste and adjust seasoning with salt if needed.

   ⏱️ 5 minutes
8. 8

   While the soup is heating, poach the eggs in simmering water until the whites are set and the yolks are still runny. Alternatively, serve with fried or hard-boiled eggs.

   ⏱️ 3-4 minutes per egg
9. 9

   Ladle the hot Chupe de Gallina into bowls. Top each serving with a poached egg and garnish with fresh cilantro or parsley, if desired. Serve immediately.

   ⏱️ 2 minutes